Hot Sauce Infused Buttermilk Okra
Buttermilk marinade spiked with Louisiana-style hot sauce before frying.
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Ingredients
- 1 pound Fresh okra, sliced into 1/2-inch rounds
- 1 cup Buttermilk
- 3 tablespoons Louisiana-style hot sauce
- 1 cup Yellow cornmeal
- 1/2 cup All-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 2 cups Vegetable oil for frying
Instructions
- 1
In a medium bowl, whisk together the buttermilk and Louisiana-style hot sauce until well combined.
- 2
Place the sliced okra into the buttermilk mixture, ensuring all pieces are submerged, and let soak for 15 minutes.
- 3
In a large resealable bag or shallow dish, combine the cornmeal, flour, Cajun seasoning, garlic powder, salt, and pepper.
- 4
Heat the vegetable oil in a large heavy skillet or Dutch oven to 375 degrees Fahrenheit.
- 5
Using a slotted spoon, remove the okra from the buttermilk in batches and toss them in the cornmeal mixture until evenly coated.
- 6
Carefully drop the coated okra into the hot oil, being careful not to overcrowd the pan.
- 7
Fry the okra for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy.
- 8
Remove the okra with a slotted spoon and drain on a wire rack or paper towels before serving hot.
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